This Gai Yang is a home-friendly take on Thailand’s famous street-food grilled chicken — juicy, flavorful, and beautifully caramelized. The chicken thighs soak in a fragrant blend of lemongrass, garlic, soy/fish sauce and brown sugar, then grill or pan-fry until golden-brown with sticky, charred edges. Serve with rice and fresh lime wedges for a satisfying, aromatic meal any night of the week.
Ingredients
- 1 kg boneless, skinless chicken thigh fillets
- 1 large lemongrass stalk (white part only), sliced roughly
- 4 garlic cloves, peeled
- 2½ tablespoons fish sauce
- 1 tablespoon light soy sauce (or tamari)
- 2 teaspoons dark soy sauce (or extra light soy sauce)
- 3 tablespoons packed brown sugar (or palm sugar)
- 2 tablespoons neutral oil (vegetable, canola, etc.)
Optional garnish / sides
- Lime wedges
- Fresh chilli slices
- Fresh coriander / cilantro leaves
- Jasmine rice or coconut rice, and a simple salad or cucumber slices
Recipe Info
- Prep Time: 10 minutes (plus marinating time)
- Marinating Time: minimum 3 hours, ideally overnight
- Cook Time: ~12–15 minutes (per batch)
- Total Time: varies (depending on marinate)
- Servings: 4–5 people
- Cuisine: Thai / Asian
- Course: Main course / BBQ / Dinner
Instructions
- In a blender or food processor, combine the lemongrass, garlic, fish sauce, light soy sauce, dark soy sauce, brown sugar, and neutral oil. Blend until the lemongrass and garlic form a smooth paste.
- Place the chicken thighs in a bowl or resealable bag. Pour the marinade over the chicken, making sure each piece is well coated. Cover (or seal) and refrigerate for at least 3 hours, ideally overnight — longer marinating yields deeper flavor.
- When ready to cook, preheat a grill, heavy-bottomed skillet, or grill pan over medium-high heat. Lightly oil the surface.
- Remove chicken from the marinade (let any excess drip off). Place on hot grill/pan. Cook about 5–6 minutes per side (depending on thickness), until chicken is cooked through and edges are nicely caramelized and slightly charred. Watch carefully to avoid burning.
- Transfer chicken to a plate and let it rest for a few minutes to allow juices to settle.
- Garnish with lime wedges, sliced fresh chili and fresh coriander/cilantro. Serve hot with jasmine or coconut rice, and fresh cucumber or salad if available.
Tips & Variations
- For more smoky flavor, finish chicken briefly under a broiler or on a charcoal grill.
- If you only have chicken breast, halve them horizontally or gently pound to even thickness so they cook evenly without drying.
- Try a milder version by reducing sugar or dark soy sauce for less sweetness.
- Add a squeeze of lime juice just before serving for a fresh zesty boost.
- Leftover chicken can be shredded and used in wraps, salads, or fried rice — marinade gives flavors even after cooling.
Approximate Nutrition (per serving — assuming ~5 servings)
- Calories: ~350 kcal
- Protein: ~28 g
- Fat: ~14 g
- Carbohydrates: ~18 g
- Fiber: ~1 g
- Sodium: moderate to high (depending on sauces)
Ingredients
Method
- In a blender or food processor, combine the lemongrass, garlic, fish sauce, light soy sauce, dark soy sauce, brown sugar, and neutral oil. Blend until the lemongrass and garlic form a smooth paste.
- Place the chicken thighs in a bowl or resealable bag. Pour the marinade over the chicken, making sure each piece is well coated. Cover (or seal) and refrigerate for at least 3 hours, ideally overnight — longer marinating yields deeper flavor.
- When ready to cook, preheat a grill, heavy-bottomed skillet, or grill pan over medium-high heat. Lightly oil the surface.
- Remove chicken from the marinade (let any excess drip off). Place on hot grill/pan. Cook about 5–6 minutes per side (depending on thickness), until chicken is cooked through and edges are nicely caramelized and slightly charred. Watch carefully to avoid burning.
- Transfer chicken to a plate and let it rest for a few minutes to allow juices to settle.
- Garnish with lime wedges, sliced fresh chili and fresh coriander/cilantro. Serve hot with jasmine or coconut rice, and fresh cucumber or salad if available.
Notes
- Protein: ~28 g
- Fat: ~14 g
- Carbohydrates: ~18 g
- Fiber: ~1 g
- Sodium: moderate to high (depending on sauces)
FAQs
Can I use bone-in or skin-on chicken instead of boneless thigh fillets?
Yes — bone-in with skin will work, though cooking time will increase. Ensure the meat is cooked through before serving. Marinate and grill similarly for best flavor.
Is it necessary to marinate overnight?
Overnight marinating gives deeper flavor, but a minimum of 3 hours still results in tasty, well-seasoned chicken.
Can I bake or air-fry instead of grilling/pan-frying?
Yes — bake in a preheated oven at ~200 °C or use an air fryer, but watch the cooking time and check doneness to avoid dryness.
Will my chicken stay juicy if reheated?
It should — reheat gently (in oven or skillet with a splash of water or stock) to preserve moisture and avoid drying out.
